Pear, Persimmon and Hazelnut Salad
Updated October 16, 2023
Tony Cenicola/The New York Times. Food Stylist: Maria Washburn.
- Total Time
- 1 hour
- Cook Time
- an hour
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon minced shallot
2 tablespoons sherry vinegar
Salt
freshly ground pepper
6 tablespoons hazelnut oil (see note)
3 Bosc pears, cored and cut into ⅛-inch slices (see note)
6 fuyu persimmons, peeled, cored and cut into ¼-inch slices
3 endive, cored and cut into 1-inch slices
Mache or watercress, if desired
¼ cup roasted hazelnuts
¼ cup crumbled Stilton
¼ cup pomegranate seeds
Nutritional analysis per serving (6 servings)
28 grams carbs; 4 milligrams cholesterol; 310 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 5 grams fiber; 439 milligrams sodium; 4 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Macerate the shallot in sherry vinegar and a pinch of salt and pepper for an hour or more. Add hazelnut oil; taste and adjust seasoning.
- Step 2
Just before serving, toss pears, persimmons and endive in a bowl and dress with vinaigrette. Season to taste. Serve over greens, if using, and sprinkle with hazelnuts, Stilton and pomegranate seeds.
Be sure to choose fruit that is ripe but not yet soft so that it holds up to the vinegar. Hazelnut oil can be ordered from freddyguys.com.
Private Notes
Comments
No hazelnut oil? No problem! Olive oil is fine, plus goat cheese crumb and apple cider vinegar, this was crowdpleaser at the NYE dinner party.
This is a really delicious salad. Used walnuts instead of hazelnuts and olive oil instead of hazelnut oil due to sourcing challenges, so grated a tiny bit of nutmeg into the vinaigrette compensate (?)
No hazelnut oil? No problem! Olive oil is fine, plus goat cheese crumb and apple cider vinegar, this was crowdpleaser at the NYE dinner party.
This is a really delicious salad. Used walnuts instead of hazelnuts and olive oil instead of hazelnut oil due to sourcing challenges, so grated a tiny bit of nutmeg into the vinaigrette compensate (?)